crispy chicken wings

Name: crispy chicken wings
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: Chicken Wings – About 2 pounds of pre-cut wings (drumettes and flats). If you’re using drumsticks or thighs instead, just adjust the seasoning and baking time accordingly.; Baking Powder or Cornstarch – This is the magic ingredient that pulls moisture from the skin, making the wings extra crispy.; Salt & Pepper – The foundation of all good seasoning.; Spices – A mix of rosemary, dried oregano, onion powder, and garlic powder for maximum flavor. This combo pairs perfectly with crispy chicken.

Posted on 02/09/2025

Crispy chicken wings served with a side of creamy dip and garnished with herbs.

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Let’s talk about wings. Not just any wings—crispy baked chicken wings that taste like they came straight from your favorite wing joint, minus the deep fryer mess. If you’re tired of ordering takeout that’s either too greasy or soggy by the time it arrives, this is the recipe you need.

Baking wings in the oven is hands-down the easiest way to get that crispy, golden-brown skin without frying. It’s perfect for game day, parties, or just when that wing craving hits. Plus, you can toss them in any sauce you love, from classic Buffalo to honey garlic or even lemon pepper.

Get ready to say goodbye to deep frying—because once you try these, you won’t go back.

Why Baked Chicken Wings Are the Best

A hand picking up a crispy chicken wing and dipping it into a bowl of creamy ranch sauce, garnished with fresh herbs.

I know what you’re thinking: “Can baked wings really be crispy?” Oh, absolutely. Here’s why baking is the way to go:

Less oil, still crispy – You get that crunch without deep frying, meaning no heavy, greasy feel.
Easy cleanup – No hot oil, no splatters, no stress. Just a baking sheet and a rack.
Healthier option – Let’s be real, wings aren’t exactly “healthy,” but baking them skips all the extra frying oil.
More flavor possibilities – Frying locks in one flavor, but baking lets you toss wings in any sauce without getting soggy.

Once you try these, you’ll be wondering why you didn’t start baking wings sooner.

The Secret to Extra-Crispy Baked Chicken Wings

Alright, let’s talk technique. There’s a simple trick to getting that golden, crunchy skin in the oven—baking powder.

Yep, baking powder. Not baking soda—let’s not make that mistake unless you want weird, metallic-tasting wings. Baking powder draws out moisture, which helps crisp up the skin while the wings bake.

Here’s the game plan for max crispiness:

1. Pat Them Dry—Really Dry

Moisture is the enemy of crisp wings. After washing, use paper towels to dry the wings as much as possible. Any leftover moisture will steam the wings instead of crisping them.

2. Toss with Baking Powder & Seasonings

A light coating of baking powder, salt, and spices helps dry out the skin and adds extra crunch. This step makes all the difference.

3. Use a Wire Rack

Don’t just toss wings on a baking sheet—place them on a wire rack over a sheet pan. This lets air circulate underneath, so the bottoms get crispy too.

4. Bake at High Heat

Set your oven to 425°F. A high temp gets that skin golden and crisp without drying out the meat inside.

5. Flip Halfway Through

Give the wings a flip at the halfway mark so they crisp up evenly on both sides.

What You’ll Need for Crispy Baked Chicken Wings

Before we get started, let’s grab the essentials:

Chicken Wings – About 2 pounds of pre-cut wings (drumettes and flats). If you’re using drumsticks or thighs instead, just adjust the seasoning and baking time accordingly.
Baking Powder or Cornstarch – This is the magic ingredient that pulls moisture from the skin, making the wings extra crispy.
Salt & Pepper – The foundation of all good seasoning.
Spices – A mix of rosemary, dried oregano, onion powder, and garlic powder for maximum flavor. This combo pairs perfectly with crispy chicken.

How to Make the Crispiest Baked Chicken Wings

Step 1: Mix Your Dry Rub

A bowl of mixed herbs and spices for seasoning, with a spoon for stirring.

In a small bowl, combine all the spices to make your flavor-packed seasoning mix.

Step 2: Prep the Wings

Raw chicken wings placed on a paper towel-lined baking sheet, ready for cooking.

Lay the chicken wings on a paper towel-lined baking sheet and pat them completely dry. The drier, the crispier!

Step 3: Coat the Wings

Chicken wings coated with dry seasoning in a clear mixing bowl.

Chicken wings coated evenly with seasoning in a glass bowl.

Toss the wings in a large bowl, sprinkle the seasoning mix over them, and stir until every wing is coated evenly.

Step 4: Arrange for Baking

Seasoned chicken wings arranged on a parchment-lined baking sheet, ready to bake.

Place the wings on a lined baking sheet, making sure they have plenty of space so they crisp up instead of steaming.

Step 5: Bake to Perfection

Baked chicken wings with a golden-brown, crispy coating, resting on parchment paper.

Pop the wings into a preheated oven at 400°F and bake for 1 hour, flipping them every 20 minutes to get that even golden crisp.

Step 6: The Finishing Touch

For an extra-crispy finish, crank the heat up for the last 5 minutes before pulling them out.

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Tips for Even Crispier Wings

Let wings rest in the fridge for 1 hour before baking – This dries them out even more for extra crunch.

Don’t overcrowd the pan – If they’re too close, they’ll steam instead of crisping up.

Broil for the last 5 minutes – If you want that extra golden crisp, broil on high for a few minutes at the end.

The Best Sauces for Baked Wings

The wings are crispy, but let’s be honest—it’s the sauce that takes them over the top. Here are some all-time favorites:

Classic Buffalo Sauce

The OG wing sauce. Mix ½ cup hot sauce (like Frank’s RedHot) with 4 tbsp melted butter for that classic spicy kick.

Honey Garlic

A little sweet, a little savory. Mix ¼ cup honey, 2 tbsp soy sauce, 1 tbsp butter, and 3 cloves minced garlic in a pan. Simmer until slightly thickened, then toss the wings.

BBQ Sauce

Sweet, smoky, and perfect for summer vibes. Just grab your favorite store-bought BBQ sauce and go to town.

Garlic Parmesan

For the cheese lovers. Melt 4 tbsp butter, mix with 3 cloves minced garlic, then toss the wings and sprinkle with Parmesan.

Lemon Pepper

Zesty and flavorful. Toss hot wings with 2 tbsp melted butter and 1 tbsp lemon pepper seasoning.

What to Serve with Crispy Wings

You’ve got your wings, but what else belongs on the plate? Here’s what pairs perfectly:

Celery & Carrots – Crunchy, refreshing, and a wing essential.
Ranch or Blue Cheese Dip – Let’s be real, wings need dip.
Fries or Onion Rings – Because crispy food deserves crispy sides.
Cold Beer or Soda – Gotta wash it all down somehow.

Can You Make Crispy Baked Chicken Wings in an Air Fryer?

Short answer? Yes! And honestly, if you want crispy wings fast, an air fryer is your best friend.

Here’s how to air-fry crispy chicken wings:

Preheat the air fryer to 400°F.
Pat wings dry and season as usual (baking powder trick still applies!).
Arrange in a single layer—don’t overcrowd, or they won’t crisp properly.
Cook for 20-25 minutes, flipping halfway through.
Toss in sauce and serve.

The air fryer cuts cooking time in half while still giving you that crispy skin. If you’re short on time, it’s a solid option!

How Long to Bake Chicken Wings for the Perfect Crispiness

Getting the perfect crispiness on baked chicken wings comes down to timing and temperature. Bake them at 425°F for 45-50 minutes—this is the sweet spot for crispy, evenly cooked wings without drying them out. To ensure both sides get that golden crunch, be sure to flip them halfway through the cooking time. If you’re looking for even more crispiness, crank up the oven to broil for the last 3-5 minutes to really lock in that crunchy texture. For extra-large wings, you might need to add a few more minutes, but keep a close eye on them—you want crispy, not burned!

FAQs

What is the best method of cooking wings?

The best way to cook chicken wings depends on how crispy and flavorful you want them. Baking at high heat is the easiest and healthiest way to get crispy wings without frying. Using a wire rack on a baking sheet allows air to circulate, making the skin crunchy on all sides. If you’re short on time, an air fryer is another great option, cooking wings in about 20-25 minutes while still delivering that crispy texture. While deep-frying is the traditional method, baking and air frying are less messy, require less oil, and still give you that golden, crispy finish.

What is the secret ingredient to crispy wings?

The key to super crispy baked wings is baking powder (not baking soda—big difference!). This secret ingredient draws out moisture from the skin, allowing it to crisp up beautifully in the oven. Another alternative is cornstarch, which works similarly by creating a light, crunchy coating. Besides baking powder or cornstarch, patting the wings dry before seasoning and baking them at a high temperature (425°F or more) also helps achieve that perfect crunch.

Is it better to fry or bake chicken wings?

It really depends on what you’re looking for. Frying gives wings that extra-crunchy, restaurant-style texture, but it involves a lot of oil, messy cleanup, and added calories. Baking is the better option if you want crispy wings with less grease while keeping things simple. With the right techniques—baking powder, high heat, and a wire rack—you can get perfectly crispy baked wings that rival fried ones. If you want something in between, air frying is a great alternative that keeps the crispiness but cuts down on oil.

How do you make homemade chicken wings crispy?

To get crispy homemade wings, start by patting them dry with paper towels—this step is crucial for removing excess moisture. Tossing the wings in baking powder or cornstarch before baking helps dry out the skin further. Make sure to bake at a high temperature (400-425°F) and use a wire rack so the heat circulates evenly around the wings. Flipping them every 20 minutes during baking ensures they crisp up on all sides. For an extra crunch, broil them for the last 3-5 minutes before serving.

Why These Crispy Baked Wings Will Be Your New Favorite

I’ve made a lot of chicken wings over the years, and I can confidently say this baking method is the best. You get super crispy skin without frying, tons of bold flavor, and way less mess compared to deep-frying. Whether you’re making them for game day, a party, or just a random wing craving, this recipe delivers every time. Once you try these, I guarantee you’ll never look at takeout wings the same way again.

So crank up that oven, grab some napkins (because let’s be honest, wings are meant to be messy), and get ready for the crispiest, most irresistible baked wings ever. If you give this recipe a shot, let me know how it turns out! And if you have a go-to wing sauce, I’d love to hear about it—because, honestly, talking about wings is almost as fun as eating them.

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